slow roasted tomato & arugula salad

If you’ve never roasted tomatoes in the oven for hours then marinated them in garlic, balsamic & olive oil…you must! Slow roasting tomatoes draws out their moisture & intensifies their flavor.  You’re rewarded with a sweet, heavenly concentration of tomato goodness. The simple balsamic marinade only intensifies their flavor. I’m a believer that often the simplest things are the best – this salad is a perfect example. And it’s make ahead which is always a winner in my books. 

slow roasted tomato & arugula salad

Serve this salad as a simple appetizer, maybe with some crusty ciabatta bread for soaking up the marinade juices. Or as a side salad with grilled rib eye steaks & roasted potatoes. Try adding the slow roasted tomatoes to pasta with basil pesto or to a panini with ham and melted white cheddar cheese. Or just stand at the fridge with the door open eating them straight out of the jar like I do. They’re that good. 

slow roasted tomato & arugula salad
Serves 8
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Prep Time
20 min
Cook Time
3 hr
Prep Time
20 min
Cook Time
3 hr
  1. 20 ripe medium Roma tomatoes (3 lbs/1.5kg), cored and halved lengthways
  2. 3 tablespoons Thai sweet chili sauce
  3. salt and freshly ground pepper
  4. 1/3 cup olive oil
  5. 3 tablespoons balsamic vinegar
  6. 4 garlic cloves, thinly sliced
  7. 4 generous handfuls baby arugula leaves
  8. Parmesan cheese shavings
  9. Toasted pepitas or pinenuts, if desired
  1. Grease a large wire rack and place on baking sheet lined with parchment paper. Preheat the oven to 300°F (150°C).
  2. Place tomatoes, cut side up, on prepared rack and brush with sauce. Sprinkle with a pinch of salt and pepper.
  3. Roast for 3 hours or until very wilted and browned around the edges (timing also depends on the size of the tomatoes & how hot your oven is: You want them partially dried out & wilted).
  4. Combine oil, vinegar and garlic in a large jar. Add tomatoes; stir to combine. Marinate in fridge for at least 8 hours or overnight. Remove from fridge 1 hour before serving. Arrange about 5 tomato halves on individual serving plates. Top with arugula, drizzle with tomato marinade and sprinkle with parmesan shavings & pepitas if desired. Serves 8.
The Fresh Aussie
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  1. Lawrence says:

    This salad is simply amazing! The marriage of the peppery arugula & the roasted balsamic tomatoes……crazy delicious!!

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